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Inhibitory effect of hydroxycinnamic acids on Dekkera spp.

  • Applied Microbial and Cell Physiology
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Abstract

Simple phenolic components of wine, hydroxycinnamic acids (HCAs) are known to have antimicrobial properties. This study sought to determine the potential of ferulic acid as an antifungal agent for the control of Dekkera. Growth was inhibited by all HCAs examined in this study, with ferulic acid being the most potent at all concentrations. In the presence of ethanol, the inhibitory effects of ferulic acid were amplified. Scanning electron microscopy images reveal cellular damage upon exposure to ferulic acid. Thus, manipulation of ferulic acid concentrations could be of industrial significance for control of Dekkera and may be the basis for differences in susceptibility of wines to Dekkera spoilage.

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Acknowledgments

The authors are grateful to Dr Chris Curtin for supplying the yeast AWRI 1499. This project was supported by Australia’s grapegrowers and winemakers through their investment body, the Grape and Wine Research and Development Corporation, with matching funds from the Australian Government. The authors also gratefully acknowledge Adelaide Microscopy, in particular Ms Lyn Waterhouse for assistance with SEM examination.

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  1. School of Agriculture, Food and Wine, The University of Adelaide, PMB1, Glen Osmond 5064, Adelaide, South Australia, Australia

    Victoria Harris, Vladimir Jiranek, Christopher M. Ford & Paul R. Grbin

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  1. Victoria Harris
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  2. Vladimir Jiranek
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  4. Paul R. Grbin
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Correspondence to Victoria Harris.

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Harris, V., Jiranek, V., Ford, C.M. et al. Inhibitory effect of hydroxycinnamic acids on Dekkera spp.. Appl Microbiol Biotechnol 86, 721–729 (2010). https://doi.org/10.1007/s00253-009-2352-6

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  • DOI: https://doi.org/10.1007/s00253-009-2352-6

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